Vegan

Lentil and Spinach Soup (gluten-free, soy-free, nut-free)

A cozy, creamy bowl of lentil and spinach soup is a comforting and easy meal that has an amazing flavor! It’s a one-pot meal that’s ready in just over half an hour. Gluten-free soy-free nut-free

This is a warming and delicious soup with easy, everyday ingredients. It comes together in one pan really quickly, and it has just a few ingredients. It uses paprika, balsamic, and black pepper to get some flavor, along with aromatics, like garlic, onion, and ginger. So, even if you don’t have an extensive pantry of spices, you can make this delicious soup!

This Lentil spinach soup is super versatile. You can adjust the texture to your preference, making it creamier or leaving it with more lentil texture. Whether you prefer a blended creamy soup or a more textured version, it will be delicious either way!

You can also use different lentils in this soup, as well. If you don’t have split red lentils, you can use whole lentils. The cooking time will change — you’ll need at least 20 minutes more to cook those lentils — but it will still turn out amazing.

This soup is a delicious meal topped with cilantro or herbs, green onion, and a little sambal oelek or hot sauce if you want more heat. I also love topping it with my crispy lentils or smoky tofu crumbles for even more flavor, texture, and extra protein!

Why You’ll Love Lentil and Spinach Soup

simple, 1-pot meal packed with lentils, veggies, and FLAVOR
versatile – use different lentils, more veggies, and different toppings to make it your own!
creaminess is adjustable to preference
naturally gluten-free, soy-free, and nut-free

close-up of a spoon scooping a bite of lentil and spinach soup

More Lentil Recipes

Veggies and Lentils in Peanut Sauce
Chickpea Lentil Quinoa Spinach Stew
Lentil Walnut Burgers
Herbed Red Lentil Chickpea Stew

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Vegan

Summer Spinach Salad with Chickpea Olive Crumble

A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!

There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

fork taking a bite of summer spinach salad with chickpea olive crumbles

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens.

It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

Why You’ll Love this Summer Spinach Salad

incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
easy to make in about 30 minutes
packed with veggies and protein
naturally gluten-free, soy-free, and nut-free